Recipe: Yummy Pacha thakkali Avial

Pacha thakkali Avial. We can see Green Tomatoes(mature unripe) generally found with the Red ripe ones. Before marriage i used to think what it is used for? Now i used to take those unripe ones too for making yummy curries.

Green tomatoes (Pacha Thakkalli) make a delicious saute with onions. It is an excellent side dish for lunch. My mom used to make a thoran with Pacha Thakkali and it used to be equally delicious. You can cook Pacha thakkali Avial using 8 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Pacha thakkali Avial

1. Prepare 1/4 kg of Green Tomatoes .   (Raw)..
2. It’s 3 tablespoons of coconut Grated.
3. Prepare 2 of chilly Green ..
4. You need 1/4 teaspoon of Jeera .                                               ..
5. It’s pinch of Turmeric powder .                         A.
6. It’s To taste of Salt.
7. Prepare A few of Curry leaves ..
8. Prepare 1 teaspoon of Coconut oil ..

Pacha Kamaq (Quechua, "Creator of the World"; also Pacha Camac, Pachacamac and Pacharurac) was the deity worshipped in the city of Pachacamac by the Ichma. Pacha Kamaq was believed to have created the first man and woman, but forgot to give them food and the man died. This way Avial could be carried over to next day. Also, curdling could be avoided with this method.

Pacha thakkali Avial instructions

1. Cut tomatoes into small pieces and cook it adding 1/4 cup of water, turmeric powder and salt..
2. Crush the coconut  green chilly and jeera in a mixture.
3. Add this to the cooked tomatoes.Stir and remove from stove..
4. Then add curry leaves and coconut oil and cover with a lid and leave for 3to 4 minutes..
5. Pachathakkali (raw tomatoe) Avial ready to be taken with rice..

Infact in our families we do cook Morkuzhambu and avial for a long time after adding curd or buttermilk. I love avial and haven't heard of thakkali avial – can't wait to try it! Wishing you a very Happy Diwali! This mildly spicy thakkali sadam tastes very delicious and is quick to make if you have the cooked. I used Bangalore tomatoes which are not very sour, if using nattu thakkali then reduce the amount of tamarind.